Polenta, apple and ricotta fritters

Bite-sized morsels of polenta batter studded with ricotta and tangy apple – what’s not to love?

Jul 07, 2016 2:00pm

By Emma Knowles

15 mins preparation

15 mins cooking

Serves 4 - 6

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Polenta, apple and ricotta fritters

Bite-sized morsels of polenta batter studded with ricotta and tangy apple - what's not to love? A dusting of citrus-scented sugar makes these beauties taste even better, but you could simply dust with icing sugar instead if you prefer

Ingredients

120 gm coarse polenta

120 gm plain flour

55 gm caster sugar (1/4 cup)

1 tsp baking powder

150 ml pouring cream

1 egg

Scraped seeds of ½ vanilla bean or ½ tsp vanilla bean paste

110 gm firm ricotta

2 Granny Smith apples, unpeeled, coarsely grated

Vegetable oil, for deep-frying

Citrus sugar

150 gm caster sugar

Finely grated rind of ½ orange and ½ lemon

Method

Main

1

Combine polenta, flour, sugar, baking powderand a pinch of salt in a bowl, then add cream,egg and vanilla and whisk until smooth. Standfor 5 minutes to thicken slightly, then stir in ricottaand apple, making sure you don’t break up thericotta too much – you want little lumps dispersedthroughout the mixture.

2

For citrus sugar, combine ingredients in a bowland set aside.

3

Heat oil in a saucepan to 170C. Add roughtablespoonfuls of mixture to oil in batches(be careful, hot oil will spit) and deep-fry, turningoccasionally, until golden brown and cookedthrough (2-3 minutes). Drain briefly on papertowels, toss in citrus sugar to coat and serve hot.